Hamburger Onion Meat

Salting:

Mix salt and sugar and massage the (pork) belly with it – really nice all around.

The belly pack in a plastic bag and close tightly …. and to slumber in the cooling … one speaks also of the refrigerator … pack …so for 3 to 4 days.

Cooking:

Then take a Kelomat to hand and bed the belly in it – cover with water and of course also add the pickle stock.

Close the pot and make according to the instructions of the same.

Cool Later yes … then tip the whole thing into a large enough bowl to cool and cover with foil and put in the freezer or chest for 1 to 2 hours – just to freeze.

In the meantime:

In the meantime on’ner slicer – has nevertheless probably everyone in the house ( !!!) the onions damn thinly cut – best that one can read the newspaper through. ( Attention a lot of work and even more tears !!!) ..these welchigen with the mortared white pepper , ‘n shot of white wine ‘n good tsp sugar ( best is white “Basterd”- suiker ( sugar) – gibts here in Holland in every supermarket ….alles mix together and give in a sufficiently large bowl – close tightly with foil ! Please, please do not put in the refrigerator ! Why……you will find out a short time later.

Next:

So now let’s get down to business…..:

cut the belly paper-thin on the machine and layers of meat and onions in a baking dish.

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